Mexican Black Bean and Wheat Germ Burgers with Fresh Tomato and Jalapeño Salsa | Kretschmer Wheat Germ
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Mexican Black Bean and Wheat Germ Burgers with Fresh Tomato and Jalapeño Salsa

Mexican Black Bean and Wheat Germ Burgers with Fresh Tomato and Jalapeño Salsa

Nutrition Facts

Serving Size: 1 burger patty (271g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 290
Calories From Fat 120
  • Salsa
  • Total Fat 13g 20%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 7g
  • Cholesterol 45mg 15%
  • Sodium 550mg 23%
  • Potassium 620mg 18%
  • Total Carbohydrate 31g 10%
  • Dietary Fiber 9g 36%
  • Sugars 5g
  • Protein 12g
  • Vitamin A 30% Vitamin C 90%
  • Calcium 8% Iron 620%
  • Vitamin E 35% Thiamin 20%
  • Folate 30% Phosphorus 25%
  • Magnesium 25% Zinc 20%

This recipe, perfect for a meatless meal, will also appeal to the burger lovers in your family. Serve it in a bun and top it with your favorite fixings, such as cheese, avocado, onion and lettuce. Skip the ketchup and top with our fresh tomato and jalapeño salsa instead!

Serves 4

Salsa

1 cup chopped tomato (about 3 small plum tomatoes)

1 tablespoon fresh lime juice

1 green onion, chopped

1 tablespoon chopped fresh cilantro

1 teaspoon seeded, chopped jalapeño (use the seeds if you prefer spicy salsa)

1/8 teaspoon salt

Burgers

3 tablespoons canola oil, divided

1/2 cup finely diced red onion

3/4 cup finely diced red bell pepper

2 cloves garlic, finely chopped

2 tablespoons seeded, finely diced jalapeño

15.25-ounce can no-sodium-added black beans, drained, rinsed and divided

1 large egg

1/2 cup Kretschmer Original Toasted Wheat Germ

1/2 cup frozen corn, thawed

1/4 teaspoon Tabasco, or to taste

1 tablespoon chopped cilantro

2 teaspoons lime zest

1 tablespoon fresh lime juice

3/4 teaspoon salt

1/8 teaspoon pepper

To prepare salsa, mix tomatoes, lime juice, green onion, cilantro, jalapeño and salt in medium bowl. Stir, cover and refrigerate until ready to serve.

To prepare burgers, heat 1 tablespoon oil in large skillet over medium heat. Add onion, bell pepper, garlic and jalapeño and cook until softened, 4 to 6 minutes, stirring often. Remove from heat and place 1/4 of the mixture (about 1/4 cup) in food processor.

Add 1/2 of beans and egg to food processor. Process until smooth, 10 to 15 seconds.

In another large bowl, add remaining 1/2 can of beans, wheat germ, corn, Tabasco, cilantro, lime zest, lime juice, salt, pepper and remaining cooked vegetables. Stir in bean, vegetable and egg mixture from food processor. Mix until well combined.

Heat remaining 2 tablespoons oil in large skillet over medium heat. Shape bean and vegetable mixture into 4 patties. Place each burger in pan and cook 5 to 7 minutes on each side until browned and cooked through. Serve on a bun with salsa and desired fixings.

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